Cucumbers, like so many fruits and veggies, are at the height of their season right now and can be found in a variety of shades, sizes and shapes. This is why I will be joining in a little online celebration of summer produce every Wednesday for the next month or so that is aptly named Summer Fest by its creators, Margaret Roach and Deb Puchalla. I am thrilled to witness the crowd that comes forth to celebrate with these ladies, as Margaret is an incredible gardener and media professional (and author of the blog Awaytogarden.com) and Deb is the head of many things online over at the Food Network and the Cooking Channel. Their brilliant idea brings together a network of food bloggers on a given topic in the food fest– tomorrow, with a debut post of cucumbers and zucchini– to geek out about what they’re making with the produce, and provide you with a whole virtual cookbook of ways to use what’s best right now.

So, here’s a sneak peek, folks– a delicious cucumber salad that will turn your association of “lemon” and “poppy seed” away from Grandma’s teacake. Check back tomorrow for my first Summer Fest post– think zucchini, remember?– that will introduce you to a ton of ways to prepare those cukes and zukes from some new friends (and how you can join in!).

Gorgeous, original and inspired. Can’t wait to try this one, and so excited to be SummerFesting along with you! Check out my zucchini bread pudding (and some vintage zucchini complaining) over at The Sister Project.